Shrimp Tacos with Tomatillo Sauce
1/2 lb. (about 8) tomatillos, husks removed and washed well
1 large or 2 small serrano chiles, cored, seeded, and coarsely chopped
2 tablespoons coarsely chopped white onion
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1/4 teaspoon finely chopped garlic
Half an avocado mashed
1/3 cup sour cream
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 tablespoon chopped cilantro
1 teaspoon honey
12 large raw shrimp (16-20 count), peeled, deveined and tails removed
1 tablespoon Cajun seasoning
4 low carb/gluten-free/regular tortillas, heated
1 cup shredded red cabbage
For the tomatillo salsa
Dice the tomatillos. Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic. Pulse until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds. Place the salsa in a large bowl. Let sit at room temperature until serving time.
Yields about 1 cup.
For the avocado cream
Combine all the ingredients and chill in the refrigerator.
For the shrimp
Pat shrimp dry. Toss the shrimp with Cajun seasoning and a little salt in a medium bowl.
Preheat a stovetop grill over medium heat. Place the shrimp on the grill and cook until the shrimp are just cooked through about 4 minutes total. Place the cooked shrimp in a serving bowl and spoon several tablespoons of the tomatillo salsa over the shrimp. Toss.and serve the shrimp in tortillas, topped with red cabbage and avocado cream.
Serve a tomato salad on the side.